Potato & leek gratin

Potato & leek gratin

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(33 ratings)

Cook: 1 hr, 20 mins

Easy

Serves 4
A creamy supper dish that's cooked in one pot, and is easily made vegetarian

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal486
  • fat28g
  • saturates17g
  • carbs40g
  • sugars0g
  • fibre4g
  • protein21g
  • salt1.95g
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Ingredients

  • 125ml stock (made with a cube - whatever you've got)
  • carton double cream
  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 garlic clove, crushed
  • 1 bay leaf
  • a knob of butter butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 800g potato, peeled and thinly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 leeks, washed and thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 175g sliced ham, chopped (optional)
  • 85g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

Method

  1. Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.

  2. Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.

  3. Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife – they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

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Comments, questions and tips

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HollyMak's picture
HollyMak
2nd May, 2017
5.05
Been making this for years and have no idea why people have needed to parboil the potatoes first? However I have always used a mandolin to very finely slice potatoes and has come up perfect every time. I also replace the cream with a roux most of the time as I cant always get hold of cream - Make a white sauce up to 600ml and drop in half a stock cube then infuse etc, works great. Good recipe
Olivia-W
2nd Dec, 2016
It didn't specify to par-boil the potatoes and as mentioned in previous comments it definitely showed. Don't know what I did wrong with this recipe but it just didn't taste right. Made a whole dish and had to throw it out.
Kim Bambrough
23rd Oct, 2016
0.05
I didn't par boil the potatoes for this recipe and it showed. In the oven for over an hour, them in the microwave for 10 mins and the potatoes were still hard even though finely sliced, and the liquid separated. I used extra mature cheese but the flavour had disappeared. It was so bad it was thrown out. Waste of ingredients.
isa.schoumaker
2nd Feb, 2016
someone needs to take this off the vegetarian list
rubydiamanda
28th Sep, 2015
5.05
Will definitely make this one again, absolutely delicious! Par boiled potatoes first and it was done within the time the recipe said.
cweir1984
16th Jul, 2015
Any idea what quantity of cream is needed?
Tiffany1983's picture
Tiffany1983
16th Mar, 2015
5.05
Delicious comfort food! Husband has made this twice now (I usually do all the cooking, but currently heavily pregnant so he's taking over!), really tasty, I told him about par-boiling the potatoes first which he did, otherwise they probably would have been too hard. Tastes even better the next day :) I think it's also a good recipe as you can adapt it to add other veg too if you like.
keelyweely
23rd Feb, 2015
I made this for Sunday lunch but it slit on me, anyone know why it did that?
moon22raker
13th Nov, 2014
Excellent recipe. I had to guess the amount of cream however and followed the advice on pre-boiling the potatoes. Fabulous flavour - a keeper
catwos5
14th Aug, 2014
5.05
Absolutely delicious! Had this as a side dish with chicken and green veg. Every guest loved it.

Pages

cookychazz
3rd Dec, 2013
Could not get this to work at all. Has been in the oven for two hours (gas 4) potatoes still raw! spooning the stock over the top just destroys the cheese layer. the milk and cream seem to have separated. I did not have a Bay leaf though
foulkes_mia
24th Jun, 2013
What would you normally serve this with?
berio123
25th Dec, 2015
Add an egg to the stock mixture for the gratin to set. I didn't have enough ham so used a morteau sausage instead. Worked really well.